Spiced Orange Roast Chicken
Elevate your dinner table with this Spiced Orange Roast Chicken, a fragrant and luscious dish that's perfect for any occasion. This recipe combines zesty orange juice and zest with a warm blend of ground cumin, paprika, and cinnamon to create a marinade that infuses the chicken with bold, aromatic flavors. Fresh rosemary, thyme, and slices of juicy orange nestled inside the cavity add an extra layer of freshness and depth, while a honey glaze offers just the right touch of sweetness. Roasted to perfection over a bed of orange slices and basted with savory chicken stock, this tender, golden chicken is as visually stunning as it is delicious. Serve it with the orange-infused pan drippings for a truly spectacular main course that’s both easy to prepare and irresistibly flavorful.
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Recipe Information
Ingredients
- 1 4-5 pounds whole chicken
- 2 large oranges
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoons ground cinnamon
- 4 minced garlic cloves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Rinse the chicken under cold water and pat it dry with paper towels. Make sure to remove any excess moisture.
Zest and juice one of the oranges. Slice the second orange into thick rounds, setting both aside.
In a small bowl, combine the olive oil, ground cumin, ground paprika, ground cinnamon, minced garlic, orange zest, orange juice, honey, salt, and black pepper. Mix well to form a marinade paste.
Gently loosen the skin of the chicken breast with your fingers, being careful not to tear it. Rub half of the marinade under the skin, and massage the remaining marinade all over the chicken, including inside the cavity.
Stuff the cavity with the rosemary, thyme, and a few orange slices. Tie the legs together with kitchen twine to ensure even cooking.
Place the remaining orange slices at the bottom of a roasting pan. Position the chicken, breast-side up, on top of the orange slices.
Pour the chicken stock into the bottom of the pan. This will keep the chicken moist and create a flavorful base for the drippings.
Place the roasting pan in the preheated oven. Roast for about 90 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes.
If the chicken skin starts to brown too quickly, tent it lightly with aluminum foil for the remaining cooking time.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, making the meat tender and juicy.
Serve the chicken with the orange-infused pan drippings drizzled over the top. Enjoy your flavorful Spiced Orange Roast Chicken!
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 66.6 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
